Barley couscous & prawn tabbouleh

Barley couscous & prawn tabbouleh

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch - for a veggie version, swap the prawns for cashews or pecans.

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal393
low infat7g
saturates1g
carbs60g
sugars13g
fibre9g
protein17g
salt1g
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Ingredients

Method

  • STEP 1

    Tip the couscous into a bowl and pour over just enough boiling water to cover, following pack instructions. Leave for no more than 5 mins, drain thoroughly, then fluff up with a fork and tip into a bowl. Stir in the lemon zest and juice with the oil, dill and mint, then add the cucumber and nectarines.

  • STEP 2

    Toss through the prawns or nuts and serve on plates or pack into lunch containers.

RECIPE TIPS
BUYING PRAWNS

If you don’t mind peeling them, look for Atlantic prawns in their shells, as they are not preserved in a salt glaze like their peeled counterparts – plus, they taste so much sweeter. Buy twice the amount of the peeled weight you require. 

WHY CHOOSE BARLEY?

Barley couscous is a high-fibre alternative to refined couscous.

MAKE IT VEGGIE

If you’re vegetarian, add a handful of cashews or pecans instead of the prawns.

Goes well with

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    Rating: 5 out of 5.3 ratings
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